The Cheesy-Chive muffins on the right side have quickly become a go-to side item for our winter soups. They are mild in flavor and bring out the flavors in just about any soup.The original recipe is for a loaf but I didn't bring my loaf pans to France. (I also didn't bring muffin pans, pie plates, or a round cake pan. Not sure what I was thinking.. ) They taste the same, I'm sure. Also, I use a combination of cheddar and gruyere cheeses . Whatever cheese you use, make sure it has a pretty strong taste. What's the point of the cheese if you can't even taste it, right?
Since I haven't changed anything (other than a lack of peppers) about either recipe, I am just going to add the links. Enjoy guys!
Cheesy Chive Bread
Southwestern Corn Chowder
and, thanks to Susi and Rebecca for these wonderful recipes!